Description

Looking for a fun and flavorful meal that’s perfect for summer grilling or easy weeknight dinners? These Grilled Pineapple Teriyaki Meatball Foil Packets are bursting with sweet and savory flavors in every bite. Juicy meatballs, tangy pineapple chunks, colorful veggies, and a sticky homemade teriyaki glaze all come together in a no-fuss foil packet you can toss right on the grill or in the oven.

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Ingredients

Scale

For the Meatballs:

1 lb ground beef or chicken
1 egg
½ cup breadcrumbs
2 green onions, finely chopped
2 cloves garlic, minced
2 tbsp low-sodium soy sauce
½ tsp ground ginger
½ tsp black pepper
1 tsp sesame oil (optional)

For the Teriyaki Sauce:

¼ cup low-sodium soy sauce
2 tbsp honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp cornstarch + 2 tbsp water (slurry)
1 tsp fresh grated ginger
1 clove garlic, minced

For the Foil Packets:

1½ cups fresh pineapple chunks
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 zucchini, chopped
Olive oil spray or 1 tbsp olive oil
Salt and pepper to taste
1 tbsp chopped fresh cilantro (for garnish)
Sesame seeds (optional, for garnish)
Cooked rice, for serving

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Instructions

Step 1: Prepare the Teriyaki Sauce

In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, vinegar, garlic, and ginger.
Bring to a simmer, then stir in the cornstarch slurry.
Continue cooking until thickened, about 2–3 minutes.
Set aside to cool slightly.

Step 2: Make the Meatballs
5. In a large mixing bowl, combine ground meat, egg, breadcrumbs, green onions, garlic, soy sauce, ginger, pepper, and sesame oil.
6. Mix until just combined—don’t overwork the meat.
7. Form into 1½-inch meatballs (makes about 18).

Step 3: Prep the Foil Packets
8. Cut 4 large sheets of aluminum foil (about 12×16 inches).
9. Spray or lightly coat each with olive oil to prevent sticking.
10. Evenly divide pineapple chunks, bell peppers, onion, and zucchini among the four packets.
11. Season the veggies with a little salt and pepper.

Step 4: Assemble
12. Add 4–5 raw meatballs to each packet on top of the veggies.
13. Spoon about 2 tablespoons of teriyaki sauce over the top of each packet’s contents.
14. Fold the foil into sealed packets: bring the long sides together and fold down, then crimp the short sides to close.

Step 5: Grill or Bake
15. Grill Method: Preheat grill to medium-high heat (around 400°F).
16. Place foil packets on the grill grates, cover, and cook for 15–18 minutes, flipping once halfway through.
17. Oven Method: Preheat oven to 400°F.
18. Place packets on a baking sheet and bake for 20–25 minutes.
19. Check to make sure meatballs are cooked through (internal temp should be 165°F).

Step 6: Garnish & Serve
20. Carefully open packets—watch out for steam!
21. Drizzle with extra teriyaki sauce if desired.
22. Sprinkle with sesame seeds and fresh cilantro.
23. Serve hot over steamed white or brown rice.

Notes

Use Heavy-Duty Foil – It holds up better on the grill and prevents leaks.
Cut Even Veggies – Uniform size helps everything cook at the same rate.
Pre-Make the Sauce – You can store it in the fridge up to 5 days.
Keep It Sealed – Tightly folded packets help steam everything to juicy perfection.
Double Stack if Needed – If your meatballs are large, you can double-layer the foil for support.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cuisine: Asian-Inspired American